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"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

Sunday, July 08, 2007

Leche Flan (using Whole Eggs)

I had a post about leche flan in my old kusina, but the how-to's were in a geocities page which is now not viewable. Since there have been those who requested, I am now re-posting it, with my fave recipe and my usual methods.

My MIL usually sneaks into the kitchen to get a slice of this when we get together even before dinner is served on some special occasions. "It kinda grows on you," she said. (Her initial acceptance was mild, now she's kinda addicted to it, so whenever I get lots of fresh eggs from them, I make one for them.)

Some think that egg whites prevent the leche flan from turning very creamy. This is still creamy, and the outcome has a lot to do with the technique in preparation. I do it slow and low (long, 1-hr baking in a water bath on low temp of 295 deg F). Some think using the strainer is the best way to make it smooth. I (the radical me) have made use of the pulse setting of a blender (short bursts only) to make a homogenous mixture with minimal waste (Have you tried using the strainer for this purpose? Then you know how hard it is to push the eggwhite through the mesh, and how hard it is to clean it up later). I like this reecipe not only because it tastes so good in my opinion (I got the recipe from Milkmaid label sometime when I was still in high school), but also it does not make me crazy trying to figure out what to do with the egg whites (like the recipe using egg yolks only). And more importantly, egg white is mainly protein, and egg yolk is mostly cholesterol. So, I really do not want to waste protein and make the egg flan cholesterol-laden, when I can have very rich-tasting leche flan this way (any of my friends who have tasted this can attest to that. In fact, whenever we get together and they see a leche flan on the table, they blurt out "Yehey! Pinagdasal ko yan na gumawa ka ng leche flan. Buti gumawa ka!" I have tasted the yolk-only flan, and to me, it is just too rich, like the cheesecake that my SIL makes and I am not crazy about (nor is my husband, so I am not too motivated to make one). Hence, I have been making this for >20 yrs (steamed when I was in PI on moderate heat for 30 minutes covered with foil, now baked in water bath for 1 hr or so at 295 F).

UPDATE as of March 2008: I brought this as my contribution to a fund-raising activity we had at work, and according to my co-workers, many were asking who made this rich cheesecake-like dessert, and they were raving about it. It was such a big hit!

1. Caramelize the sugar in an 8-inch round aluminum pan over low heat (#3 on my stove setting). You may swirl the pan around (use tongs to hold) or stir with a spoon once it starts to melt. It can easily scorch and will be bitter if that happens, so keep an eye on that (takes about 20-30 mins before it start melting, and I prefer a bit of bitterness like that of coffee).
UPDATE (11-21-08): You may want to try caramelizing sugar in the microwave. Place 1 cup of sugar in microwave-safe cup (Pyrex is ok) and add enough water (about 2-3 tbsp) to wet all of the sugar. Microwave for about 4-5 minutes, keep watching starting on the 4th minutes and wait until it turns into amber-colored liquid per your preference (if you want it lighter, stop earlier). Grab with gloves on (this is very hot!) and then pour into the pan that you are going to cook your flan in, whether small custard cups or 8-in round baking pan. (Make sure your pan sits on a towel or trivet to protect your tabletop/countertop. Quickly tilt to coat before it hardens. (Tip: You may want to let your pan sit on hot water so the caramel would not harden right away once it touches the pan.) See video below.

2. While still hot and fluid, swirl to distribute the caramel to the sides and bottom of the pan.
3. Place the pan on a wire rack to cool and let the caramel solidify.
4. Meanwhile, prepare the steamer (alternatively, you may use the oven, heated to 295 degrees).
5. Mix the rest of the ingredients while heating the steamer (or oven) using the pulse setting in a blender (push the pulse button for about 3 seconds 3 times or until the mixture appears homogenous). Avoid prolonging the blending such that it creates lots of bubbles.
6. When steamer (or oven) is ready, pour the mixture into the prepared pan.
7. Cover with foil before placing in steamer (If using oven, place the pan uncovered into a larger pan with water such that water reaches about 1 inch up the sides of of the leche flan pan- aka water bath). Steam for 30 minutes on medium heat (or bake for about 1 hr at 295 deg F).
8. Check for doneness (I prefer wiggling it rather than using toothpick. If it wiggles at the center pretty much like jello, that is done for me. If it is too fluid, I steam/bake some more.).
9. Let cool before serving (I prefer it chilled for 3 days with foil cover before eating. My in-laws and husband prefer it fresh from the oven).
10. Run a knife around the edges of the flan. Invert onto a deep platter (or pan) to serve.

P.S. This and other recipes were featured in Hannaford fresh magazine (article on page 10) for the May-June 2007 issue, but they revised some of my recipes (probably because they deemed the revisions would cater better to their general readers).

Hi Anonymous,I think leche flan will last in the fridge for two weeks (I have not tried, though, because we usually consume ours within 1 week).I don't think leche flan will be good to freeze or "preserve."

Hi manang, I brought your leche flan recipe to my family get together last friday, and everybody liked it because of the just right sweetness. I do agree that the sweetness in your recipe is just right, but i did not get the same consistency as in your picture, i do not have blender so i used my mixer for few second only just to incorporate, do you think it has something to do with that? Should i try mixing it by hand instead and just steam it? i am really eager to have that texture and consistency as per your pictures hehe.

Hi Girlie,Yeah, the mixer will have incorporated more air into the mixture, whereas the blender, with its blades sticking up, will just cut through the eggs blend beautifully as long as it is on pulse setting. You could have just tried blending by hand, then use the sieve or cheesecloth to cut through the eggs. Whether baked or steamed, it does not matter.

Hi Mitzi,Thanks for the compliments! I am glad you and your hubby liked this recipe! It is very hard to convince people to make leche flan using whole eggs...most know it as egg-yolks only, and have the notion that egg whites make it firmer. Thanks for trusting and trying my recipe, and LEAVING your comment for others to see. It means a lot to me, and will be one of the contributing factors for other readers to try this as well.

manang, i love leche flan and i know how to make it using egg yolk only so i always wasted the eggwhites. I wanna try your version "whole egg" but i don't have blender, what do you think is the best solution?

Hi Anonymous,If you don't have a blender, I would suggest pouring the whole mixture into two layers of cheesecloth placed over a deep bowl, then shape it into a bag and squeeze out the mixture. This way, you will not have to "push" the mixture through a sieve if you use "salaan" and you can double run to make sure the mixture really gets homogenous.

hello manang, i tried this recipe the 1st batch was a failure i used small ramekins and i was not able to cover it good with the foil,na open yung foil in the steaming period but the 2nd batch was perfect,it tasted hmmmmmmmmmm....our guest for dinner loved it....thank you very much...

I was browsing for a recipe one day then I found your site. All of your recipe looks delicious! Anyway this particular recipe caught my eye as I've been wanting to try making Leche Flan. I did this last week and it was fantastic. The sweetness and the texture was perfect! Thankyou very much!Just a question po, can I make egg pie using this recipe? I think i prefer this than the traditional one. More power

Hi Anonymous,It would be perfectly okay to use this for egg pie, although I am not sure how you would create the brown film on top kung hahaluin mo yung whipped egg white with the leche flan mixture. Maybe you can skip that part...

Hi Manang,Thank God I found your website.Thanks for all your ideas. Leche flan is one of my faves. I only use yolks with mine. I will try it with the whites. Anyway I freeze the whites and when I am ready to make angel food cake I thaw them and use them for the cake.

Thanks for this recipe. It was my first time to make leche flan. I didn't have the time (and the patience)to caramelize the sugar so I used molasses. I didn't get the famous dark caramel colored top but the texture was very very good. For a first try I myself am impressed. Thanks again :)

I really love your cooking blog, it inspires me to cook more for my family. My eldest daughter likes leche flan so much and my mom used to cook for her but without the egg whites. Learning from your blog, I am gonna try it today and see how yummy it will go. I hope you don't mind if I use your recipe for my cooking website as well - http://joyceiracooks.com

I've tried ur leche flan and it turned out to be a hit with d family considering this is my 1st attempt to make. Hubby commented on the colour but told him it's not d normal leche flan wid yolks only..it's a healthier option as well..thanks and looking forward to try ur other recipes

Hi! I made this today and it's currently inside the oven and has been there for almost 2 hours already. I used a 9-inch round pan. Do you think the pan size caused the baking time to be this long? Thanks

It shouldn't take that long...it might turn out to be like cake (will have holes and dry consistency) when it's done. I once forgot leche flan baking in the oven and got it out after 4 hours, it was like cake. Still tasty but not creamy.

It still should be wiggly when you get it out of the oven. The custard continues to cook as you let it sit on the countertop. Then it sets as it cools.

i gave this recipe one more try. i know now where i went wrong. the first time i tried it, i used 14 fluid ounce condensed milk and 15 fluid ounce evaporated milk which is more than 1 can of each of the milks. for the one i did today, i used exactly a can of each milk and added 1 egg (because the eggs we currently have are small). the flan came out creamy and yummy! thanks for the recipe! this is the most successful leche flan ever made in our house! haha

Thanks a lot for sharing this recipe! It's the first time I tried to make leche flan and it came out great! I became too impatient with caramelizing the sugar though so I added 1/4 cup of water. It still turned out okay. Not as thick and golden as it should be but sweet nonetheless.

Hi MoaM, Thanks for your feedback! You could have used the microwave to caramelize the sugar within 10 minutes. You might want to consider trying that next time, just make sure you use pyrex glass and oven mitts as you stir every 10 seconds once the sugar starts melting.

Hi Manang,I love reading all your recipes and I have learned a lot from it...but it was so funny when I saw your leche flan recipe, it was so similar to my recipe that my friend gave me years ago (early 90's).This is one dessert that is always been requested by my friends over any party...I also have another version that I learned from my mom, but I like this particular recipe because I get to use the egg whites (and not waste it)...I thank you so much for posting all your baking and cooking recipes as well as cooking tips, it really helps us a lot...I got/learned some new ideas from you...THANK YOU, and God bless!

Hi Kimchie, Pass it through katsa/cheesecloth so the weaves of the cloth cuts through the eggs, without creating foam. Then just gently swirl with fork or spatula to mix well after. If you have a stick blender, that will work too but make sure you have enough depth and do it in pulses as well (short bursts) so it won't create a vortex and get air into the mixture.

I will make this tonight will try to put cream cheese Im nervous hope i can make it right but no matter what the result maybe my husband will gonna love it he is so in love with the leche flan. thanks manang

Hi MMR,When I tried to add cream cheese, I used only 3 eggs and 4 oz of cream cheese. I used the water bath methods, and baked at 295 deg F for one hour. Also, if you are going to make leche flan, chill first before you consume. When freshly out of the oven, (or steamer), it does smell so eggy.

Oh kaya naman po pala kasi I used 5 eggs and the whole 8oz crean cheese. Tama po kayo nilagay ko po sa fridge first then it was taste good and creamy but still not as good as your leche flan will do it again and do it over and over again till makuha ko yung kagay g sa inyo.thanks po MMR.

HI Manang, I've invested some time looking for easy recipes that don't sacrifice taste or quality. This recipe is just perfect. A note to first timers: When I first made leche flan using Manang's recipe, I wasn't sure how to caramelize the sugar but I realized that adding the sugar slowly after some have already melted prevents the caramel from scorching! Thanks again for sharing! The additional egg works magic. :)

Hi sarah,Thanks for your feedback. Good thing you found your own way of caramelizing the sugar. This is usually the most daunting part of making leche flan. Happy birthday to your Dad (nakiki-family na rin ako, haha!)

I was told not to beat the egg yolks because you wouldn't want them to create bubbles. I really love eating leche flan. I was always mesmerize by how did the brown thing go on top. My mom made a leche flan before but it wasn't as perfect as the picture above. Anyway I'll try to make one myself with the help of your recipe. Thanks!

Hi Cali---That's right. That's why the blender's blades is better than beater. The beater will incorporate air to the eggs, but you would hardly break the egg to a homogenous mixture. Blender cuts into the egg, and as long as you use a pulse type of beating (3-5 second bursts only), you will create a homogenous mixture without aerating the mixture.

I followed ur recipe and its perfectly, I even share the recipe with my mom and sister because urs is much easier and surely better than our leche flan, minsan kasi matigas at magaspang ginagawa namin despite of labored preparation. Thank you for making this website, I'll be one of your follower from now on. Just one question to make more batch, I'll just double everything right? How about the time of cooking because I can fit 8 to 10 llanera in one steamer.-Emma

Hi Manang, I made your leche today and may i say...it's sooo delicious. it's really great that your recipe uses egg whites as well,so at least these are not wasted. the only problem i have is that my caramel cracked during the cooling process, hence when the leche flan was finished steaming, it was broken (but definitely still edible). i'm not sure what i did wrong and was hoping you could help me. thanx again

I read one of your FB friend's post using 3 eggs & 4oz cream cheese. Since my Mom has diet restrictions I made another twist.Instead of actual eggs I used 3/4cup Nulaid's ReddiEgg (=3eggs), 4oz light cream cheese, 1can fat free evap milk, 1/2can 50% less sugar-condensed milk + 4g Splenda. I could have baked it but I steamed it, improvised though (I put the foil-covered pan -w/c fitted perfectly- on the pot & just placed the lid on it). It's just okay for me considering it's a lighter version. I did make your recipe & that's what I'm looking forward to when I serve it tomorrow. Thanks for being an inspiration:)

Hi manang! i need your help. I've tried your recipe and it worked perfectly! i have a question though, when I baked it, it took me an hour and 55mins. for pcs of lyanera. I'm thinking of making 8 pcs.. would be it possible to use 2 racks of oven? then just swap places after an hour. hope to hear from you soon. thanks!

Hi Anonymous, I suppose that what you plan to do (use two racks, just swap after an hour) will be just what is needed. I cook my leche flan (whatever size, however many) up to the point that when I shake lightly, it jiggles like jello, then I take it off the heat and let it cool on room temp (to continue cooking on its residual heat) before chilling in the fridge. Merry Christmas

Emma, sorry I thought I answered your q already. I would think that the time of steaming would be about the same even for 8 llanera IF you have enough space in between para yung steam can really surround each llanera very well.

To anonymous with cracked caramel,I am not sure how it cracked that bad. Mine would crack too but it never affected the leche flan outcome so it remains intact. If the crack was too wide, maybe it was because the cooling was too rapid? Try heating up your pans underneath with hot water before you pour the caramel.

Hi kitty...I do not fully understand your question. I tend to think that this blog post should be the answer to your question. Or maybe I just am not interpreting your question right. Could you re-phrase your question?

Sorry I missed your comment :( I would suggest adding less liquid (like less milk) and add more egg yolks. Please don't ask me what proportions because I have not religiously made any other leche flan recipe as much as this one. I keep coming back to this recipe because the texture and taste suits my taste buds very well.

Thank you for the tip on nuking the sugar for a perfect syrup. It's always a mess making it before. My husband and kids prefers the whole egg leche flan compared to the creamy one. Keep on posting...I love your blog.

hi.. i just made a leche flan last saturday using the yolks only and freezed the whites, until now it's there in the freezer.. i think your recipe is good as i can use the whites as well.. i'll try this one of these days maybe this weekend.. thanks for the idea and recipe.. :)

Hi Manang,Thanks for posting this lehe flan recipe. My partner asking me to make leche flan, one of her fav. WE both liked the firmness, the taste-not so sweet, it is just right. And the caramelized sugar-the bitterness. yummmm....And she dont beleive that I used the whole eggs, i said "yes, that's what it is sa recipe ni Kusina ni Manang!"

Hi Manang,My sister's leche plan also included the whites, but instead of 4 whole eggs, she uses 6 eggs; 3 yolks only and 3 whole, it also tastes good..not so sweet too. I'll try your version, para may comparison ako, more power manang!!!

HI Anonymous, that sounds good too. IN my choc whoopie pie recipes that call for 4 whole eggs in the batter, I replace naman three of them with 6 egg yolks, only because the frosting uses 6 egg whites, so for me to use up the egg yolks, I thought of using them in the batter. Walang sayang.

hi manang,im just wondering...the packaging of condensed and evap milk seems a little off than what is called in your recipe....the big cans usually are 300ML for condensed and 350ML for evap...metric system po ang gamit dito unlike ung sinusunod jan na US costumary unit...should i compensate by adding more na lang since 14oz is 400ml?

many thanks...im excited to try baking in the water bath method instead of steaming....plus im also a firm believer na sayang ang egg ehites....mabuhay ang no waste policy :)

Hi Anonymous,Haha...naaliw naman ako sa comments mo...Anyway, I was just about to answer, but never mind. Re the sugar, I just eyeball when to stop once it starts boiling. When it turns amber, I might nuke several secs more to get to the brownness I want. Not too light and not too dark. But yours did not get to that point...I wonder why...Maybe next time you might want to consider the brown sugar+butter+cream combi for caramel (like the one I used on choco-flan cake), although I haven't tried nuking that.Where are you located?

im here sa philippines po. the strawberry fields and sayote mountains of baguio....im eating the leche flan right now and its to die for...hahahha...yeah perhaps next time brown sugar would perhaps be the better option...and more time in the micro...sayang kasi may tirang white sugar so used I it....im just fighting the urge to go for a second helping....my brother succumed though....bahala na si batman daw kahit may lactose intolerance...he did not even turn the baking pan upside down...ate it from there...so might as well...

will definite do a repeat next time using the leche flan cake na...since the flan is proven muy delicioso....im just thinking of ways to cut back the tamis ng konti...im so hyped and excited to make a repeat on my birthday...woot!

baking is the way...no more steaming for me...baking at 11pm last night was all worth it...even though my mom was like what are you still doing with the micro and osterizer....

Are you the same Helen Grace Lockey who posted "lav na kita Kusina ni Manang _ the baked leche flan is to die for... nyummy :)" on her status? I was trying to comment there but there was no comment box. Also, I tried to see if I can message you or befriend you but there were no buttons that would enable me to.anyway, advanced HBD! Kelan ba ang party? What I like about the baking method is that I can make more of them in any shape I want.Ingat lang baka magdevelop ng health issues...haha!

What I did was to "share" your status so I can post something...http://www.facebook.com/manang.kusinera/posts/289473087823426I said: "Thank you, Helen, for your feedback...once you have tried the custard (leche flan) cake, and the chocoflan cake, and the supersoft ensaymada, and the hopia, and the spanish bread, and the lenguas de gato, sans rival, etc., etc., you might be hit by "Manang-itis." You have been warned....LOL!"

Hi ate, I've been making leche flan since I was 18 just for the love of it. I tried ur recipe because I dnt wanna throw the whites and use that many eggs.I must say it was super delicious and after 2 days in the fridge it's even yummier. I'm gng to make one again, thanks so much for sharing. I added a few drops of lime into the mixture, just out of habit hehe and I believe the pectin helps it become more solid..dnt knw if that's true though..Salamat again! xoxo

Hi Anon, thanks for your feedback. I do find it getting better and better as it is chilled in the fridge, I prefer it about 3-day old in the fridge as it then becomes so compact and smooth, and less eggy in taste. I think that lime idea is good. Maybe then I won't have to chill it as long if indeed the pectin helps with the more solid consistency.

Hi Tess, if you are familiar with the taste and texture of real cream cheesecake, then adding cream cheese to leche flan will approach that. Your leche flan will be more compact/dense (but still light), and yummy.

HI joeann, Sorry I could no longer find my slides for this since the slide.com shut down. However, if you look at my post on custard cake (the no short-cut version) then you will see in the video the part where I prepared the leche flan. Just ignore the part regarding the cake. Combine that with the video here on prepping the caramel, and you should be all set.

Hi Manang! I've been meaning to try cooking leche flan. Maybe I'll try it today. Wish me luck. I've everything including the ALL COMMENTS AND FEEDBACK. Now I'm having information overload. Pwede po bang bigyan nyo ko ng last minute tips or things to remember? I bake cakes and pastries but never tried cooking Leche Flan. I will give the Leche Flan I'll make to a very special person so I really want to make PERFECT. Thank you po.

I tried to make leche flan last time but it was a failure. Ita-try ko naman itong recipe mo...looks so smooth. Can i use po ba yung hand blender or food processor instead of blender? Thanks for sharing your recipe. God Bless!

Hi Rui, Maybe because you ate yours right after it cooled? That one on the picture had chilled in the fridge for 3 nights before I inverted and cut. Somehow the chilling and the wait makes the flan more compressed/condensed.

You know I'm not a chef or a cook but I'm a food enthusiast. Well right now, I have been making leche flan as an extra income this season. My leche flan recipe was great. Pero I have some problems on the output of my masterpiece, Once kasi na maluto siya and excited ako na makita yung texture ng leche flan, I am disappointed pag nakikita ko na ma-bubbles yung paligid at loob nung leche flan. I want the creamy thing, Yung tipong buong-buo siya . Hope matulungan mo ako .

Hi Ralph, tama ang sinabi ni Anonymous, at magandang example ang sinabi nya about chiffon cakes. Gamit ko ay blender pero pulse beat lang (tipong I press the button for 3 secs) and I repeat that 3 times or up to 5 times basta maganda na ang pagkahalo. The advantage is talagang basag yung yolk at egg whites kaya pino ang halo, but the pulse beating avoids adding too much air. It also helps pag slow and low ang cooking -- meaning, low heat lang, then take the time to cook (kung stove top, medium low heat, 30 mins; pag bain-marie method, which I prefer, 295 deg F for 1 hr). Another is, do not take out of the pan right after cooking. Let it chill in the fridge for at least one whole day. The cooling time lets the custard settle more so it becomes more compact.

Hi Anonymous, it you are talking about a stick blender (aka immersion blender), I haven't tried, but it probably would work if you keep the blades under the liquid (that means you really have to use a tall cup). If you are talking about the handheld mixer that is very good at mixing cakes or egg whites, that is so not advisable, as that will encourage air incorporation into the custard. You don't want that many bubbles. The reason for the blender is that the cutting blades cut through the egg yolks/whites efficiently for a short period and will give you a very smooth mixture, so you won't have to push it through a strainer.

Hi AC, Thanks for your feedback and congrats on your success! Number 1 follower ba? At least until you tried everything that interests you here. Pretty soon, you will experiment on your own as well. :)

Hi Manang! Do you think it's possible to make this over a pre-baked crust like the ones used for cheesecakes? Naisip ko lang para lalo maging cheesecake-like sya. Or do you think the crust would end up too soggy from soaking up the leche flan while it's cooking?

Hi manang! I just tried ur recipe tonight. I was not happy with the texture:( may mga holes po sya and nung i tasted parang hndi sya creamy like what is in ur pic. Doea it mean that i overcooked pag ganun? Or should i wait after i chilled it. Okay lang ba na may mga bubbles pagka blender? Ksi kht na pulse gnmit ko, may bubbles pa din. Should i still use cheesecloth after i used blender? Should i remove the bubbles? I also noticed that my sugar got caramelized so fast and it turned amber after just 5mins(by cooking). Is it because i put my sugar in the fridge? I usually put our sugar in the fridge ksi para di langgamin hehhe.

Pag kinain mo agad without chilling, it's got the egg-y consistency, taste and smell...that's why I love mine really chilled (best after 3 days, without turning over). Parang it gives time to compact and be more dense (making it creamier), without the uyam effect of eggyolk-based flan.Me konting bubbles pag blender, but they rise to the surface and I just pop them, or the cover of the blender removes them while I pour into the pans. Usually there are less than 10. Sometimes I don't bother popping them. I don't know if putting sugar in the fridge makes a difference. But I love mine microwaved (after adding a little bit of water). You just gotta keep an eye on it after the first 4 mins.

hi po, i just saw this blog as i was searching for solution to the eggy leche flan taste, and it seems i found the answer here, thank you for sharing,i'll try this recipe soon. by the way, as i was reading all the posted comments herein, you mentioned sans rival. ive tried searching on all the titles of ur blogs but no sans rival recipe, i do hope u can teach me how to make them, my husband really loves this dessert. Thank you and God bless

Hi grace, thanks for your comment! For the sans rival, I have 3 posts in a series all in this link: http://kusinanimanang.blogspot.com/search/label/sans%20rivalThe first one is the oldest, so you will have to scroll down to get to it.

hi manang, thank you for the immediate reply, already went to the link given above... medyo mahirap pala gawin :-), but i will try this, organize ko muna ung mga gagamitin ko... btw, nkita ko rin na may nag suggest about using french buttercream, pero la nman recipe, i hope the recipe for this will be available for alernative. thanks again :)))

Hi manang! Thanks for blogging about this! All i can say is using whole eggs in making leche flan and making it come out creamy and yummy is utterly genius! I do have a problem though, i made this recipe four times already and the first try came out perfect in my opinion. My fam raved about it. My second try was overcooked as i forgot to set my timer in, third was a fail as i was too cautious this time and undercooked it, fourth came out too soft but i cooked it right. Im getting a bit sad as i cant make it perfect like the first one..your recipe calls for two laneras, so i made the fourth one one big batch and placed it in a round lanera..i cooked it for 34 mins..please help...

Hi Kara, a big llanera for the mix that was meant for two would have taken longer to cook. But like I say in this post, jar your oven while looking in at the flan. If they jiggle at the middle lie jello, they are done. If they still appear liquidy (makes ripples from the sides to the middle like the tang commercial), they should still be cooked further. My cooking time here is for two round 8-inch pans in an electric stove. I myself will have to re-learn how to make this using my new gas stove.

hi manang! i also cook leche flan using whole eggs however, there are tiny bubbles when it is cooked. one more problem i encountered was it cracked sometimes oval shape and sometimes like branches? how can i improve my leche flan? i tried lowering my temperature but still the same. i would also want to do fine leche flan with nice caramel. thanks in advance!

i tried this today..perfect agad.. :) i got the same results as the one in your pic.. thanks much, Manang! i'm not much of a kitchen person kaya i always refer to online recipes. this site is really helpful! and using the blender instead of electric mixer is a great tip! :)

Thanks for this recipe! Really easy! I have the flu and have been craving leche flan but too sick to drive and buy myself some. But then I found your recipe and I realized I had all the ingredients at home, so I just made myself some. So good, really creamy! For my first attempt to make flan, this came out fantastic! Thank you, Manang!

Hello Manang! I've been cooking your leche flan recipe for more than a year but I never got to say thank you. So, thank you so much!!! Today, my friends and I are going to open a food stall in Cavite. We will be selling leche flan together with other Filipino specialties like laing and adobong puti. I hope that everything will be well. Again, thank you so much for your generosity. I declare blessings upon blessings for you and your family. May the Lord give you with more ideas and bless the work of your hands, so you may continue to be a channel of blessings to others!. - Karen E.

My current stash has the 14-oz Carnation. 12-oz will be close enough (be assured that in cooking, everything is approximation. There is no exact measurement even if baking enthusiast say so). Sorry I cannot afford to waste the time to take a photo, upload to the blog, and update my blog for a picture of a 15-oz condensed milk. I hope you understand that I got TONS of other things to attend to (I make soaps, lotions, face creams, lip balms, eye lid balm, liquid soaps all from scratch too, and it gets busy during the Holidays). I can't even find the time to post new recipes here (since during summer I also maintain a garden, dry my own herbs, can/freeze my own produce, and pressure can meats).

manang, i made this recipe just now kaso lang i wonder where i went wrong with your recipe kasi when i was checking in in the steamer, nagboil ang container ng flan tapos nung naluto na, parang madaming bubbles yung flan hindi xa creamy and smooth looking..

Hello Manang! Thank you for this recipe. It turned out great! How I wish I stumbled upon this recipe a long time ago. I posted your recipe in my blog which you can find here: http://www.russianfilipinokitchen.com/2015/02/14/smooth-and-creamy-whole-eggs-leche-flan/. I'm blown away by the microwaving the caramel method. So easy and convenient. Thank you for the ideas and inspiration. Have a great day!

Hello mannang! Tried this last night, and it was a hit! You should have seen the faces of the Filipinos when I told them I made them with whole eggs, it could pass for a commercial, haha! The old fashioned me passed the mixture through a strainer kasi mas nahihirapan ako maghugas ng blender. Hindi sya super tamis at di sya matabang, it was just right. Pag potlucks sa akin na nakatoka leche flan, and I would happily oblige kasi di na ko mag iisip kung pano gagawin sa egg whites. More power mannang!

Hi Manang! I've been eyeing this recipe for 2 days now and dying to try it :) I would like to ask if I could use those disposable alum tray (used for take aways) with the water bath method? You see,it's just me and my husband,I was hoping to bake it in smaller trays para equal sharing joke! hahahahah! Para sana ndi masira un hitsura nun matitira :D thanks thanks!

Hi Anonymous, depende sa size ng ramekins mo at depende sa heat ng oven mo. When I switched to gas stove, even with the same pans, I have been extending my baking time with additional 15 mins. The important thing is, stop baking when it's jiggly like jello. Then take note of the time it took for your oven to get to that stage. Remember that appliances vary. Good luck!

Thank you manang for the water-bath guide. It helps me cook more batches in a shorter time. As for the recipe, ive use my friend's which is simillar to yours: 3 medium eggs, 1 big evap and 1 small condense milk (the usual sizes in the philipines for evaporated and condense milk), 1meduim sized calamansi (squeezed the juice into the milk and egg mixture with the whole seeds on and put the whole calamansi in), a bit of vanilla. Mix all 5 ingredients. Strain 3x (removing the calamansi pulp and seeds, any stray egg shells if there is, and any lumps from the mixture to smooten it). Pour into the prepared mold with the caramelized sugar keeping the max 1inch thinkness for a 30-45mins steam cooking. I've tried other variation as to what available milk i have around since other places(country) have different milk brands and sizes. So far i like the milkmade condense milk combined with any evaporated milk brand. It's always a sure hit with my colleages even for some meticulous one :)

Hello Manang! Thank you for sharing this recipe ☺ Also for the blender pulse tip, tama ka na less bubbles at mas maganda ang consistency nya. Mas preffered ko na hindi sobrang rich ng leche flan which is using whole eggs and wala pang sayang ba egg whites. Used the typical size ng canned milks dito sa ph but it turned out great pa din. But I had to baked them in 375F for 1hr20min using waterbath method. Anyway, thanks again manang ☺

YOu are so welcome! Your leche flan did not turn out to have lots of bubbles with the 375F temp? Mine did when I tried it at 350F x 1h 15 mins, and too egg-y consistency instead of creamy. That's why I stayed in the 295 x1h +15-30 mins in my gas oven now (or 300 x 1h 30m if using my oven toaster) low and slow pa rin to get to that consistency.

Thanks for this recipe! Really easy! I have the flu and have been craving leche flan but too sick to drive and buy myself some. But then I found your recipe and I realized I had all the ingredients at home, so I just made myself some. So good, really creamy! For my first attempt to make flan, this came out fantastic! Thank you, Manang!

But sweetened condensed milk is loaded with sugar. Why replace the sugar with condensed milk?Anyway, I haven't tried that recipe so I don't know how the texture will come out. What I have tried before is whole milk and sugar, and the texture was not creamy at all.

Hi manang! I've been experimenting on different leche flan recipes using whole eggs... my auntie used to make the same during fiestas and other occasions in our province. Not only i got used to it but i really prefer that "just right" amount of sweetness and richness. Besides, i can't really see myself throwing out the protein and let my family pig out on cholesterol. Hahaha! Noy to mention - the waste. However, it's quite a bit overwhelming imitating my aunt's good old method as everything is manual. It's just taking too long specially the mixing part. :( so i was so glad i found your recipe. Before i give it a try, i just have a couple of questions... first, do i need to use hot or just tap water for the water bath? Also, i reckon that the procedure is not requiring to use a wire rack; rather that the mixtures sit directly on a larger pan with water? I was just worried as i have small llaneras that they float when i fill the larger pan with water to meet the 1 inch height. Please, would you help? Looking forward to hear from you. Nakakatakam po kasi yung picture nyo, kaya nae-excite at naa-atat na ako gumawa. Hehehe. Thank you very much!

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About Manang

Filipina wife to an American in rural Maine. Used to work as a general medical practitioner before immigrating to the US. Currently a RN who is also dabbling in natural skin care products while maintaining other interests in cooking, baking, real food movement, slow food movement, gardening, wild foraging, self-reliance, sustainability, and homecanning.